Lemon Rosemary Chicken Skewers

Tested Till Perfect

Extra marinade combined with a spoonful of mayonnaise makes an excellent dipping sauce for these skewers.

Servings: 24 pieces

Ingredients:

Nutritional Info
Per piece: about -
cal 48
pro 5 g
total fat 3 g
sat. fat trace
carb trace
fibre 0 g
chol 15 mg
sodium 73 mg
% RDI: -
iron 1%
vit C 2%
    4 chicken cutlets (1-1/4 lb/625 g)
    3 tbsp (50 mL) extra-virgin olive oil
    2 tbsp (25 mL) minced green onions or fresh chives
    4 tsp (20 mL) chopped fresh rosemary
    2 tsp (10 mL) grated lemon rind
    1 tbsp (15 mL) lemon juice
    1/2 tsp (2 mL) salt
    1/4 tsp (1 mL) pepper
    3 tbsp (50 mL) light mayonnaise

Preparation:

Line rimmed baking sheet with foil; grease foil and set aside.

Between plastic wrap, pound chicken to 1/4-inch (5 mm) thickness; cut crosswise into about twenty-four 1-inch (2.5 cm) wide strips.

In large bowl, whisk oil, green onions, rosemary, lemon rind and juice, salt and pepper for marinade. Remove 4 tsp (20 mL) to small bowl for dipping sauce.

Add chicken to marinade in large bowl; toss to coat. Weave strips onto each of 24 soaked 6-inch (15 cm) wooden skewers. Place on prepared pan; cover and refrigerate for 1 hour. (Make-ahead: Cover and refrigerate for up to 2 hours.) Whisk mayonnaise into reserved marinade for dipping sauce; cover and refrigerate.

Broil skewers, 6 inches (15 cm) from heat, until no longer pink inside, 5 minutes. Serve with dipping sauce.

Source

Holiday Celebrations: 2007





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